I really like chutneys in general and mango chutney in particular. This British condiment of Indian inspiration enhances the flavor of many dishes with happiness. For those who don’t know, it looks like a sweet and sour marmalade. As an accompaniment to white meat for example, it’s the little trick that changes everything. Try it with grilled pork chops, a veal stir-fry or to accompany a Comté-type cheese and you’ll see how good it is.
Usually I buy it ready-made and here I tried to prepare it myself. It’s finally very easy. Try it and you will enjoy it.
Just one little thing … ahem ……… As I didn’t have garam masala, I put some …. ras el hanout … shhhhh … don’t repeat it … But it was super good too 🙂
For 2 jars (Bonne Maman jam size)
Peel the garlic and shallots and chop them. Peel the ginger and grate it. Remove the skin from the mangoes, recover the flesh and cut it into coarse dice.
Put all the ingredients in a casserole dish and simmer covered over medium heat for about 45 minutes. Then remove the bird pepper, allow to cool and pour into the ultra clean jars.